Horsford's Acid Phosphate ~ Vintage Holistic Hangover Remedy

There are almost as many hangover remedies as there are beverages that cause a hangover. i found a most intriguing vintage holistic remedy in the Rumford Cookbook. Check with your doctor or pharmacist before using this or any remedy.

"Eben Norton Horsford [27 July 1818 – 1 January 1893] was an American scientist who is best known for his reformulation of baking powder, his interest in Viking settlements in America, and the monuments he built to Leif Erikson."

"Eben Horsford probably is best remembered today for reformulating baking powder. Previously, baking powder had contained baking soda and cream of tartar. Horsford replaced the cream of tartar with the more reliable calcium biphosphate [also known as calcium acid phosphate and many other names]. He did this a little earlier than August Oetker. In 1854, Horsford, with partner George Wilson, formed the Rumford Chemical Works. They named it after the title of Horsford's position at Harvard. It was in that enterprise that Horsford created his commercially successful baking powder."

Horsford's Acid Phosphate

(NON-ALCOHOLIC)

A solution of the phosphates of lime, magnesia, potash and iron in phosphoric acid. It is not a compounded patent medicine, but a scientific preparation recommended and prescribed by physicians of all schools.

INDIGESTION AND DYSPEPSIA. Half a teaspoonful Horsford's Acid Phosphate in half a glass of hot or cold water, or tea without milk, taken with each meal, or half an hour thereafter, makes the process of digestion natural and easy, and creates a good appetite.

NERVOUSNESS, EXHAUSTION, ETC. Horsford's Acid Phosphate supplies the waste of phosphates caused by every mental and physical exertion. It imparts new energy, increases the intellectual and physical power, and is an agreeable and beneficial food and tonic for the brain and nerves.

HEADACHE. Horsford's Acid Phosphate relieves headache caused by overwork, nervous disorders or impaired digestion.



TIRED BRAIN. Horsford's Acid Phosphate acts as a brain food, increasing the capacity for mental labor, relieving the tired brain, and imparting new energy to that organ.

WEAKENED ENERGY. Horsford's Acid Phosphate acts as a nutrient to the cerebral and nervous systems, giving vigor and renewed strength where there has been exhaustion.

SLEEPLESSNESS. Half a teaspoonful Horsford's Acid Phosphate in half a glass of water just before retiring brings refreshing sleep.

A DELICIOUS DRINK is made by adding a teaspoonful of Horsford's Acid Phosphate to a tumbler of water and sweetening to the taste.

FOR SALE BY DEALERS IN MEDICINES


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History Of Champagne

"The history of Champagne has seen the wine evolve from being a pale, pinkish still wine to the sparkling wine now associated with the region. The Romans were the first to plant vineyards in this area of northeast France, with the region being cultivated by at least the 5th century, possibly earlier. When Hugh Capet was crowned King of France in 987 at the cathedral of Reims, located in the heart of the region, he started a tradition that brought successive monarchs to the region—with the local wine being on prominent display at the coronation banquets. The early wine of the Champagne region was a pale, pinkish wine made from Pinot noir."

"The Champenois were envious of the reputation of the wines made from their Burgundian neighbours to the south and sought to produces wines of equal acclaim. However the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustainable viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines were lighter bodied and thinner than the Burgundies."

"Furthermore, the cold winter temperatures prematurely halted fermentation in the cellars, leaving dormant yeast cells that would awaken in the warmth of spring and start fermenting again. One of the byproducts of fermentation is the release of carbon dioxide gas, which, if the wine is bottled, is trapped inside the wine, causing intense pressure. The pressure inside the weak, early French wine bottles often caused the bottles to explode, creating havoc in the cellars. If the bottle survived, the wine was found to contain bubbles, something that the early Champenois were horrified to see, considering it a fault. As late as the 17th century, Champenois wine makers, most notably the Benedictine monk Dom Pérignon (1638–1715), were still trying to rid their wines of the bubbles."

"While the Champenois and their French clients preferred their Champagne to be pale and still, the British were developing a taste for the unique bubbly wine. The sparkling version of Champagne continued to grow in popularity, especially among the wealthy and royal. Following the death of Louis XIV of France in 1715, the court of Philippe II, Duke of Orléans made the sparkling version of Champagne a favorite among the French nobility. More Champenois wine makers attempted to make their wines sparkle deliberately, but didn't know enough about how to control the process or how to make wine bottles strong enough to withstand the pressure."


"In the 19th century these obstacles were overcome, and the modern Champagne wine industry took form. Advances by the house of Veuve Clicquot in the development of the méthode champenoise made production of sparkling wine on a large scale profitable, and this period saw the founding of many of today's famous Champagne houses, including Krug (1843), Pommery (1858) and Bollinger (1829). The fortunes of the Champenois and the popularity of Champagne grew until a series of setbacks in the early 20th century. Phylloxera appeared, vineyard growers rioted in 1910-11, the Russian and American markets were lost because of the Russian Revolution and Prohibition, and two World Wars made the vineyards of Champagne a battlefield."

"The modern era, however, has seen a resurgence of the popularity of Champagne, a wine associated with both luxury and celebration, with sales quadrupling since 1950. Today the region's 86,500 acres (35,000 ha) produces over 200 million bottles of Champagne with worldwide demand prompting the French authorities to look into expanding the region's Appellation d'origine contrôlée (AOC) zone to facilitate more production."

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Parker House Roll

"A Parker House roll is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell."

"They are often sold frozen for quick baking by bakeries such as Sister Schubert's. Fannie Farmer gives a recipe in her 1896 Boston Cooking-School Cook Book for them."

"They were invented at the Parker House Hotel in Boston, and are still served there. The Omni Parker House [built 1927] is a hotel in Boston, Massachusetts, currently owned by Omni Hotels. The name of the hotel derives from the original Parker House, which first opened in 1855. Founder Harvey D. Parker ran the hotel until his death in 1884, when the business passed on to his partners."

From The Rumford Complete Cookbook

Parker House Rolls Recipe

2 Cups Flour 2 Teaspoons Rumford* Baking Powder [*Rumford brand baking powder suggested but any brand baking powder may be used]

2 Teaspoons Sugar 1/2 Teaspoon Salt 2 Tablespoons Butter 2/3 Cup Milk

"Mix as for Rumford Biscuit: In making breads raised with baking powder always sift the powder with the dry ingredients to insure thorough incorporation and perfect mixing. In making baking powder biscuits, always add enough liquid to make a very soft dough, as this is one of the first requirements for good biscuits. Have the liquid cold, and mix with a flexible knife in preference to handling it with either a spoon or the hand, because the steel blade is cold, and cuts and mixes more thoroughly. The less biscuits are handled, the better. If placed a little apart in the pan they will be lighter and more crusty."



"Always add liquid to dry ingredients — they will mix more smoothly. The smaller the biscuits and muffins, the hotter may be the oven. To obtain a brown crust, brush over with milk before baking. For a tender crust, brush with melted butter. Sift well together the flour, salt and baking powder; rub in the butter as lightly as possible with the fingers, just working it until the butter is well blended with the flour. Then mix to a very soft dough with the milk, or milk and water, having this always as cold as possible. Mix with a flexible knife in preference to either a spoon or the hand, as the steel blade of the knife is colder than the spoon, and also because it cuts and mixes the dough more thoroughly. Turn the dough onto a well-floured board, and roll or pat it with the hand until about three-quarters of an inch thick."

"Roll to one-third inch in thickness, cut with a round or oval cutter, and crease in the centre with the handle of a caseknife first dipped in flour. Brush one-half with melted butter and fold over. Put in a pan, one-half inch apart, and bake in a quick oven fifteen minutes."

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